Ingredients

• 1 gallon of whole milk
• 1/4 cup of lemon juice (freshly squeezed)
• 1 teaspoon of salt

Instructions

1. Heat the Milk: Pour the milk into a large pot and heat it over medium heat. Stir occasionally to prevent the milk from scorching on the bottom. Heat the milk until it reaches about 185°F (85°C), just before it starts to boil.
2. Add Lemon Juice: Once the milk is hot, remove the pot from the heat and slowly add the lemon juice while stirring gently. You’ll notice the milk begin to curdle as the acid in the lemon juice causes the milk proteins to coagulate, forming curds.
3. Let It Sit: Allow the mixture to sit for about 10 minutes. This resting time helps the curds to fully form and separate from the whey (the liquid part).
4. Strain the Curds: Line a colander with cheesecloth and place it over a large bowl. Carefully pour the curds and whey into the colander. The whey will drain through, leaving the curds in the cheesecloth.
5. Season and Drain: Sprinkle the salt over the curds and gently mix it in. Gather the cheesecloth into a bundle and tie it to a sturdy object, allowing the curds to drain for at least an hour. For firmer cheese, you can let it drain longer.
6. Enjoy Your Cheese: Once the cheese has drained to your desired consistency, transfer it to a container and refrigerate. Your homemade cheese is now ready to enjoy!

Tips for Enjoying Your Homemade Cheese

• Serve Fresh: This cheese is best enjoyed fresh. Spread it on bread or crackers, or crumble it over salads for a delicious addition.
• Flavor Variations: Feel free to experiment with adding herbs or spices to the curds before draining to create different flavor profiles.

Making cheese at home is not only fun and satisfying, but it also allows you to enjoy a fresh, delicious product made with simple ingredients. No more trips to the store for cheese—just enjoy the homemade goodness!

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